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Restaurants›Teatro Ristorante›Bison Striploin Recipe

Bison Striploin Recipe

Inspired by Teatro Ristorante

Time1h

Serves4

gigande bean insalata, chimichurri, bison chorizo

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Ingredients

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Bison Striploin

2 lbs Bison striploin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Gigande Bean Insalata

1 cup Gigande beans (cooked)

1 cup Cherry tomatoes (halved)

1 small Red onion (finely chopped)

1 medium Cucumber (diced)

1 cup Fresh parsley (chopped)

2 tbs ReaLemon lemon juice

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Chimichurri

1 cup Fresh parsley (chopped)

4 cloves Garlic (minced)

3 tbs red wine vinegar

1 cup olive oil

1 tsp Red pepper flakes

1 tsp Celtic sea salt

Bison Chorizo

1 lb Ground bison

2 tbs Watkins paprika

1 tbs Cumin

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

Method

Bison Striploin

1

Prepare the Bison Striploin

Season the bison striploin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the striploin for about 4-5 minutes per side for medium rare. Remove from heat and let rest before slicing.

Gigande Bean Insalata

2

Make the Insalata

In a large bowl, combine cooked gigande beans, cherry tomatoes, red onion, cucumber, and parsley. Drizzle with lemon juice and olive oil, then season with salt and black pepper. Toss to combine.

Chimichurri

3

Prepare the Chimichurri Sauce

In a bowl, mix together chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt until well combined. Adjust seasoning to taste.

Bison Chorizo

4

Cook the Bison Chorizo

In a skillet, heat olive oil over medium heat. Add ground bison, paprika, cumin, garlic powder, salt, and black pepper. Cook until browned and cooked through, about 7-10 minutes.